Wednesday, June 10, 2009

Creamy Vanilla and Rice Pudding with Rhubarb Compote

For a few weeks now, K's mum has supplied us with large bunches of rhubarb. In addition to several rhubarb cakes and tarts and pies, I've also experimented with different rhubarb desserts. Here's a recipe for a warm rice pudding served with rhubarb compote. It's best served warm, so make it in a weekend morning or as a pudding after a light weekday meal. The recipe is a very slight adaptation from the Australian Fresh Living magazine.

As always, choose the pinkest rhubarb stalks you can find, and don't peel them.

In a medium-sized saucepan, bring water to the boil, add the rice and simmer for 5 minutes. Drain thoroughly in a colander.Return the drained rice back to the saucepan, add milk, sugar and the vanilla bean. Bring to the boil, then reduce the heat to low and simmer (without the lid!) for about 20 minutes, stirring occasionally, until the rice is soft and creamy.

While the rice porridge is simmering, prepare the rhubarb compote. Cut the rhubarb stalks into 5 cm (2 inches) lengths . Place in a small saucepan, add the sugar and water. Bring to the boil, then reduce heat and simmer on a medium heat for 5-7 minutes, until rhubarb has softened, but not mushy.

Remove the vanilla bean from the rice porridge, gently stir in the rhubarb compote for a striped effect. Serve warm.

Actually, the color doesn't so much matter. In fact, hot house rhubarb is often pinker than field rhubarb, which can be mostly green. The field rhubarb, even green, always tastes better, though. I usually have my compote with yogurt and have never tried it with rice pudding - this looks delicious!

Anon. - well, we do eat with our eyes, too, so I disagree about the colour not mattering. The rhubarb we use here in Estonia, is hardly ever forced (i.e. from a greenhouse/hothouse). All the rhubarb featured here on Nami-Nami is ordinary organic field rhubarb. And it tastes great - as you say. I'm sure that green varieties can taste as nice, but if I've got a choice btw a great-tasting red variety and great-tasting green variety, I go for the first one..